KIPFLER POTATOES MEUNIERE
An Ed Halmagyi "Fast Ed" recipe. Basically a hot potato salad that makes a great side for almost any meal. Gluten-free suitable
Provided by Jubes
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add the unpeeled potatoes to a steamer basket and cook over a saucepan of simmering water for 20 minutes, or until tender.
- Peel the potatoes while hot and slice in halves on an angle. Larger potatoes maybe sliced into three or four pieces in the angle. Set aside.
- Melt the butter in a large frying pan, then add the capers, eschalots and garlic. Cook for 1 minute, then mix in the potatoes. Cook for a further 5 minutes, turning often, until golden.
- Stir in the parsley and lemon juice, then season with salt and pepper.
Nutrition Facts : Calories 264.7, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.3, Sodium 53.5, Carbohydrate 29.9, Fiber 4.4, Sugar 2.4, Protein 3.5
JULIA'S SOLE MEUNIERE
Perfect recipe from Julia's Kitchen Wisdom book. Do not overcook; if the fish flakes, it is overdone.
Provided by Sageca
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season the fish with salt and pepper and turn in flour, shaking off excess.
- -Heat 1 teaspoon butter and 1 teaspoon oil in a pan until the butter foam begins to subside. Lay in the fillets and saute for about a minute on each side, just until the fish begins to take on a light springiness to the touch. -Do not overcook; if the fish flakes, it is overdone.
- -Remove to a hot platter and sprinkle minced fresh parsley over the fish. Rapidly wipe the pan clean with paper towels (so the flour residue will not speckle the butter to come - or use a fresh pan).
- -Heat remaining butter in the pan, swishing it about and letting it brown lightly. Remove the pan from heat, squeeze in the juice of half a lemon, and capers before spooning the hot butter over the fish.
Nutrition Facts : Calories 347.6, Fat 17.9, SaturatedFat 8.8, Cholesterol 177.2, Sodium 1613.1, Carbohydrate 3.7, Fiber 0.5, Sugar 0.1, Protein 41.3
SHRIMP MEUNIERE
Women's home companion recipe from a page someone tore out and saved. They starred the daylights out of that recipe too. Came from an auction.
Provided by drhousespcatcher
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the butter and add the shrimp cooking long enough to heat through thoroughly.
- Remove to a hot platter.
- Add lemon juice to the butter and the parsley.
- Season with the salt and pepper to taste.
- Pour this over the shrimp on the platter. Serve.
Nutrition Facts : Calories 137, Fat 15.3, SaturatedFat 9.7, Cholesterol 40.7, Sodium 109.1, Carbohydrate 0.5, Sugar 0.1, Protein 0.2
CATFISH MEUNIERE
Make and share this Catfish Meuniere recipe from Food.com.
Provided by Chemaine
Categories Catfish
Time 16m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine egg and milk in a large shallow bowl.
- combine flour, salt, and pepper in a shallow dish.
- Dip fish in egg mixture, and dredge in flour mixture.
- Melt 1/4 cup butter in a large nonstick skillet over medium heat.
- Add oil; increase heat to medium-high.
- Place fish in skillet, and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
- Drain on paper towels.
- Melt remaining 1/4 cup butter in skillet.
- Stir in chopped parsley, lemon juice and Worcestershire sauce.
- Spoon over fish.
- Garnish, if desired.
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CRISPY KIPFLER POTATOES - GEORGE EATS
From georgeats.com
3.8/5 (37)Estimated Reading Time 7 mins
- Place the washed potatoes in a pot of very well salted water over a medium high heat. Allow them to boil until they’re completely cooked through – a knife should slide through them easily. Once cooked, drain the potatoes and allow them to steam dry.
- Preheat the oven to 200C or 400F. Take a rimmed baking tray and pour enough oil into it to thinly coat the bottom.
- Once the oven is ready, place the oil in for around 10 minutes to preheat. This will create shatteringly crisp potato bottoms.
- Slice the Kipflers on a hard angle so that as much potato flesh as possible comes into contact with the oven tray.
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